The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages

Author:

Soladoye O.P.,Pietrasik Z.,Hrynets Y.,Betti M.

Funder

Alberta Agriculture and Forestry's Strategic Research & Development

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Texture, viscosity and food;Bourne;Food Texture and Viscosity,1982

2. Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance;Conroy;Meat Science,2018

3. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt;Crehan;Meat Science,2000

4. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels;de Souza Paglarini;Food Research International,2020

5. Optimising the acceptability of reduced-salt ham with flavourings using a mixture design;Delgado-Pando;Meat Science,2019

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